The 5Ws of Cider Pairing.

The 5Ws is a recently launched feature where we ask cider makers to share their favorite cider & pairing.

We give you the brand, the cider, and pairing from some of Americas most interesting craft cider makers.

We think makers who take the time to craft a well made cider, probably have some pretty interesting pairing suggestions.

Next up: Scott Heath & Ellen Cavalli and Tilted Shed Ciderworks 2012 Graviva! Semidry Cider

We parked just outside the town and pedaled back in on our bikes, both to pique our appetites and so that we might better explore our dining options. The quay, which was bustling with tourists (mainly French, as far as I could discern), had an ample selection of restaurants. We settled on one which looked quite busy, so often a good indicator of quality and value for money, and took a quick look through the menu.

We already knew what we wanted – the “Moules frites” (mussels and chips), which were the house speciality. The only choice to be made was the sauce in which the mussels would be prepared and served. We both opted for the Moules “à la Normande”, which is with cream and a good glug of Normandy cider. They arrived, smiling and golden in their black shells, smothered in a most scrumptious sauce. Being our first meal in France, and our first proper meal of the day, they were devoured with gusto. The traditional accompaniment is a mug of local Normandy cider but, as the day was still quite young, we opted instead for water.

When we had finished, we strolled around the shops, which were largely made up of “caves” (cellars) dedicated to local cider and to Calvados, the famous Normandy apple brandy. I thought my French had taken a turn for the worst when I stumbled on a cider and Calvados tasting outside one cave and couldn’t understand a word of the explanations being given. Thankfully, I discovered the presentation was being made in Russian.

The local tourist office provided us with a map of the “cider route” and we made our way out into the countryside, ready to do a tour the following morning. We spent the night in the picturesque village of Cambremer (not a typo!) and the following morning visited the delightful Pierre Huet, where they produce both cider and Calvados, along with “Pommeau”, a vermouth-like aperitif made with Calvados and apple juice. We had just missed the English tour and opted instead for the one in French. Thankfully, our guide spoke excellent English and the tour group was small, so she was able to clarify any points that we didn’t follow in French.

The huge barrels used for the first part of the Calvados aging.

The estate grows about 300 tons of their own apples each year. Once harvested, the apples rest for a few days before being pressed to extract the must. The must is then either pasteurised and sold directly as juice or is used to produce their three key products – cider, Calvados and Pommeau. For the cider, the must is fermented for 1-5 months, depending on the type of cider required – 1 month for sweet, 3 months for semi-sweet and 5 months for dry.

Under their AOP (Appellation d’Origine Protégée) rules, they are not permitted to add sugar or yeast to the apple must – it must ferment using the natural sugars and yeasts. The cider is then bottled and corked in a manner similar to Champagne, the corks being held in place with metal baskets to ensure they don’t explode. Further fermentation, which takes place in the bottle, produces the gases which create the characteristics bubbles in the cider. Occasionally, they can produce a little more gas than is required and the bottle can explode.

The working, wood-burning still at Pierre Huet.

For the Calvados, the cider is fermented for a total of 7 months, after which it is twice-distilled. It is then aged, first is large 1,000 litre oak barrels which are over 100 years old, and then in smaller, newer barrels for a minimum of 4 years and anything up to 30 years.

The Pommeau is created with a mixture of Calvados and the original apple must. It is aged in giant 15,000 litre oak barrels for 3 years, producing a refreshing and smooth drink, somewhat similar to a sweet Martini, with an alcohol content of 17%. This can be served neat or over ice as a pre-dinner aperitif.

A sample of the Calvados offerings.

We did a tasting of the dry and sweet ciders, the Pommeau and two different ages of Calvados – an 8-year-old and a 15-year-old. The cider was excellent, particularly the sweet – appley and refreshing, with just the right amount of effervescence. The Calvados was good. I preferred the fruitiness of the 8-year-old to the woodiness of the 15-year-old. That said, neither particularly floated my boat. They were fine examples – I think perhaps it was too early in the morning to appreciate fine spirits.

Sampling the delightful Pommeau at Pierre Huet.

The Pommeau was the discovery of the morning for me. Having never heard of it before today, I was delighted by its smoothness and toothsome sweetness. Served chilled, this would be delicious with a plate of Normandy cheese, such as Camembert or Neufchâtel.

Seafood, apples and cheese, either individually or combined – not a bad food heritage, indeed.

Since I moved to Wollongong, life has been pretty sweet but it sucks that I’m missing out on quality bro time. Even if bro time is really just a gradually deteriorating dissection of politics and gay marriage and guess-what-this-customer-thought-I-cared-about-today and why-can’t-I-have-cookies-I’m-a-good-person at midnight.

I miss pretending that exchanging your-mum jokes made sense, and having to drop everything because Liam felt inclined to burst into my room, say, “You’re adopted and your mother doesn’t love you,” and then vanish like a wizard.

I miss cider and bagels and macaroni, and maybe I’m just hungry but that doesn’t mean I don’t think you’re the coolest dork going around.

I have been studying the art of apparating, I began building a TARDIS last night and if I had any idea what that big round Star Gate disk was I would build one of those too. Sadly, I am neither a Time Lord, nor a Wizard, nor that grumpy Captain man (I should really learn not to make pop culture references I don’t understand) so I can’t give you a birthday hug.

But I will bring you that baked potato, I will procure a mystical cup of coffee and carry it around for two weeks. Pinky promise.

Happy birthday, bro.

One downside of World of Beer is that they don’t have a kitchen so there isn’t any food (but I don’t think other locations have food so it must be deliberate). For this happy hour they were able to order catering from a neighboring restaurant (this time Bar Louie- blog post here) and set it up on tables in the back. Very easy an no-life on our part. There was then a huge menu for people to pick drinks from. The draft menu itself was a whole front and back. On draft they have Woodchuck Amber and Pear, plus Original Sin Cider. They then have an entire wall of cases with bottles and behind that a refrigerator with even more. At the happy hour People at the happy hour really enjoyed sampling so many different options. For one person who wasn’t much of a beer drinker they got a great crash course/tutorial from one of the bartenders, who helped figure out the best beer for her given her preferences. All the bartenders were super friendly, helpful, and knowledgeable. Everyone really seemed to be enjoying their time!

Even without food World of Beer is still a great space. The long bar makes it great for some one-on-one hangouts with a friend and then the tables inside the opened walls or outside in the breezeway are great places to sit and drink with a group. The breezeway captures a great breeze even in the summer heat. It’s definitely a place I plan to visit after a long day of work in the summer when all I’ll want is a cold drink and a cool breeze. World of Beer offers both!

World of Beer also offers a number of specials such as half-off drafts for students and educators on Wednesday (with a cool WOB U card and showing your ID) and a $1 off for when owners bring their dogs on Tuesday.

There are also locations in Kendall, Dadeland, and Coconut Creek, plus many across Florida and the country. I can’t speak to the space of the other locations (which for Midtown is pretty awesome!), but the selection will be similar and I’m assuming the expertise and friendliness of the bartenders at other locations is similar to the ones at the Midtown location.

If you’re a beer (or cider drinker) and are looking for a relaxing space in Midtown World of Beer is a great option. There are tons of restaurants nearby to grab food before and after (and they might even let you bring your food in since they don’t have a kitchen). Despite the conundrum in it’s name this gluten-free will definitely be back to World of Beer!

Bar Louie- 3252 NE 1st Ave (plus locations in Kendall, Dadeland, Pembroke Pines, around Florida and U.S.)

http://wobusa.com/

Part of the case of beers- so many!

Part of World of Beer’s great space!

Some of the food from Bar Louie that World of Beer set-up for us

I first had hard cider in France while on a visit to Normandy. The region is famous for it, and with good reason. We would drive around the bucolic countryside, through miles of apple orchards, and pull over at one of the many “degustations” offering tastes. I have actually been to the town of Calvados, where apple brandy is made, and wished that someone here was making a product of equal quality.

I think that a lof of Americans are afraid of cider because they think it is too sweet. The few brands we have been able to get here are overly sweetened and (to my palate) undrinkable. But, recently there has been a cider renaissance in Washington State, and now there are quite a few good (and great) ones to choose from. But, you know me, I love to make everything from scratch and so why not cider? I mean, our forefathers made it themselves (John Adams was known to drink a tankard of it a day, lucky man), so I know it can’t be that hard.

And you know what? It isn’t hard at all. Actually, the apple juice we started with had a warning label on the bottle that said to keep it in the fridge else it could turn alcoholic. So really, it just simply could not be easier to make this stuff. We now have our first batch fermenting down in the basement, and for this batch we are experimenting with two different yeasts to see which we prefer. Once we get our baseline taste profile then we can add fun things to the cider, like ginger or lemon or whatever we decide would be fun. If you want to be involved in some of the tastings we will do send me a message and I will put you on the list.

In just a matter of weeks you could have piles of fresh fruit on your hands that need preserving. Canning and drying fruit are both delicious ways to keep produce for the long winter months, but have you tried pressing your apples or other fruit into cider or juice? It’s delicious and fun!

Pleasant Hill Grain offers three styles of outstanding fruit presses, as well as an apple grinder and tools to make harvesting faster and simpler… like our brand new Twister Fruit Picker!

Now is the time to prepare for your harvest!

Seriously, who doesn’t love a beach on a hot day? I want to go back!!

It doesn’t matter if you’re a homegrown Sydneysider or a visitor to our wonderful city. This beach is a must-see on your ‘Places to go in Sydney’ list. It’s up there with Taronga Zoo, the Opera House and the ol’ coathanger (that’s Sydney Harbour Bridge for the uninitiated).

No it’s not Bondi, it’s Manly!

Manly is like Bondi’s quiet cousin, it’s on the other side of the city and involves a very scenic Manly ferry ride through Sydney harbour. Whenever I have friends visiting from overseas, I like to take them here if I can.

In Summer, the place is paaaaaaaacked with locals, teenagers being all cool on school holidays (yeh, I did that) and tourists soaking up the sunshine. Oh, and these guys:

Hey there cutie! (He totally posed..)

And where do you go when your tummy starts to grumble? The Pantry!

Say CHEESE!

The Pantry Manly is known as the “restaurant with the best view” and it is preeeetty sweet – just look at it! It’s located right. on. the. beach. And the food is pretty scrummy.

The whole restaurant gives off a really fresh vibe and we sit and watch the chefs slice meat for the charcuterie while ladies lunch on seafood with champagne while a large family celebrates a birthday. It’s not a large space so I’d recommend booking ahead, especially if you want a beachside seat.

I take note of the breakfast menu (7:30-11:30am) for another time but arriving in the afternoon we choose to start with the caramelised garlic bread, char-grilled with olive oil ($8), followed by the Angus beef burger, mixed leaf, onion jam & fries ($21).

The pattie is juicy and the french fries crisp. The fullsize pickle and onion jam sets it off nicely and the little jar of tomato sauce is a cute addition.

And then when the sun starts to set and you feel like a bevvy or two, you can head to Hotel Steyne’s new-ish Moonshine Bar which is on the top level and serves only cider and rum. My kind of bar !

Cute decor with a bearded lady or two

10 ciders on tap – no beer!!

Oh Manly, Moonshine, sunshine.. come back to me!

BT x

De-a lungul secolelor , sucul de mere a fost obtinut prin metoda presarii pulpei marului. Merele se trec printr-un tocator si tescovina rezultata se trece printr-o presa. Fabricat acasa sau in masa, aparatura necesara este mare, greoaie si costisitoare.

In toamna anului 2011, intreprinderea cidrului numita the Scillonian Road, suferind de o abundenta de mere si o lipsa de fonduri, a dezvoltat o metoda ieftina (€ 20 – 30), folosind storcatoare second hand gasite pe piata interna, pe care o numim “suc si pulpa”. Metoda este ieftina, curata, eficienta si adecvata pentru utilizarea intr-o bucatarie. La 100kg de mere randamentul sucului este mai mare decat cel al unei prese mici, si merele sunt procesate intr-un timp mai scurt. Noi numim cidrul Onslow’s Dry in semn de recunostinta a legamantului restrictiv a domnului Onslow din anul 1920, care interzicea vanzarea alcoolului in zona Onslow, in timp ce practic toate sucurile zaharoase se transforma in alcool facand cidrul sa fie foarte uscat. Pentru a veda modul in care functioneaza aceasta metoda accesati Onslowsdry channel:

www.youtube.com/watch?v=Qvc0cCh5r0c

Dr Nevin Stewart, Guildford, Surrey

Cidru, obtinerea cidrului, suc si pulpa, roman

What this all about? Well, to cut a rather short storey even shorter, I am in need of a break. Even though I don’t currently have the pressures of a full time job, the process of trying to find one has proved to be a bit of a marathon. All my applications, interview preparations and day to day dealings with agencies meant that I’ve ended up being a whole lot busier than I ever was when in work! Whilst this is obviously all just part of the process, the old feeling of running on empty has recently kicked in.

However help could be at hand. My mate, who was with me for my trip to Palma last year, wants to return to the Balearic island of Mallorca and has asked me along. On the cards is a trip to a resort called Porta Pollensa, which is high up on the North East coast of the Island. He has managed to get a good deal on some rooms in a four star hotel, and from what he’s heard there should be quite a bit to do.

Island paradise…?

As you can tell, in terms of box ticking, the above trip high scores quite comfortably, and as it is planned for late May/early June the weather should be pretty good. My only real reservation has been the perennial old bug bear money. Should I stay put and protect my redundancy payment or go for the holiday and take a bit of a cash hit? To paraphrase Shakespeare, that is indeed the question.

In the end I took the view that life was too short and decided to go for the break. The trip is not far off now and it has to be said I am looking forward to it. The booking has been done, and there are still odd bits and pieces to do like buying sunblock, some tee-shirts and those all-important books for the plane and the beach. Whether or not I can really afford to go will remain to be seen. I just hope I have made the right decision.

West Country chef and cider advocate Hugh Fearnley-Whittingstall explains why he uses cider in his cooking;  “Good cider apples have sweetness and acidity, as well as a spectrum of wonderful flavours ranging from the tannic to the perfumed. Crush the fruit and ferment its juice, and those flavours gain a whole new boozy, toasty, sweet-sharp dimension. Using cider in cooking is a bit like using fruit and wine and perhaps a little vinegar and a pinch of sugar all at the same time. No wonder it can bring a dish alive.”

Local cider maker Aston Manor share the love for this ingredient and have collaborated with Birmingham chefs to put some fizz into new dishes using cider.

Back in December I reported on their collaborations with Pushkar, who created the deliciously slow-roasted ‘Drunken Duck Batak’ with Malvern Oak cider. The bakers at Yorks Bakery Café also made a Toffee Apple Cider Cake with Kingstone Press cider.

Aston Manor’s latest partnership is with Fleet Street Kitchen. When head chef Steve Wakefield was invited to create a dish using Kingstone Press cider,he came up with a fabulous cider marinated lamb cutlets, on a rosemary rosti with apple jus and cider sauce.

As the UK’s largest independent cider maker, Aston Manor has more than 300 acres of orchards in Malvern. This year they are planting 1,000 acres of new orchards to add 350,000 more trees.  Managing Director Gordon Johncox said: “In our thirtieth year this is a planting scheme on an enormous scale. This both signals and supports our intention to work with growers to source the best fruit to be able to make top quality cider.”

Look out for more of their anniversary celebrations throughout the year, including the inaugural #FutureFoodies event in June.

Let’s be realistic, the people causing highway fatalities are not the ones who have a glass of wine, mixed drink or a beer with dinner. It is the party animal or alcoholic who overindulges and then believes they are bulletproof. It is the person who crosses the median and goes into the other lane or even worse goes the wrong way on the interstate because they are so drunk they could hardly walk let alone drive. It is Reese Witherspoon’s husband weaving across the line while she lies to the police about being pregnant because she is blitzed out of her gourd.

I can see where we are headed with this, zero tolerance and everyone with a breathalyzer installed in their vehicle. Prohibitionists would love to see this happen. I personally strive to never drive with a BAC higher than the legal limit and most of the people I know do the same. I try to not consume too much and if I feel I have consumed too much I don’t drive or I try to make sure I am staying home. Further reducing the BAC is just not a good idea since it is based in a fantasy world where everyone obeys the law. Changing limits is generally not useful when it comes to driving. If everyone drove up to and never over the speed limit then we probably could stop many, many more accidents. Would changing the speed limit have any effect on those who show blatant disregard for it in the first place?

According to Gladstar’s book, “Garlic is the herb of choice in treating colds, flu, sore throats and poor or sluggish digestion… makes a potent internal and external antiseptic, antibacterial, and antimicrobial agent effective for treating many types of infection.”  That is some powerful stuff!  There is much more information in the book, it is a wonderful addition to your homesteading or prepping library.

Peeled garlic cloves (enough to fill a jar)

Raw apple cider vinegar

Raw Local Honey

Fill a mason jar with garlic cloves; use any size jar you like.  Fill the jar with apple cider vinegar to cover the garlic completely.  Place the jar in a warm place for 3-4 weeks.

After 3-4 weeks, strain off the liquid.  Set ½ the liquid aside to use as you wish.

Place ½ the liquid in a sauce pan and add an equal amount of raw honey.  Over VERY LOW heat; under 100F or 38C (as not to kill the good stuff in the cider and the honey), warm stirring until the is mixed in to the vinegar.   Pour this back over the garlic.  Allow this to sit for another 3-4 weeks in a cool dark place.  The pickled garlic should keep for a year.

Eat the garlic as you wish.  It is quite addictive.  When you eat one, for an unknown reason shortly after you will want another.  It is quite strange.  They are very tasty and offer all the benefits of fresh garlic without the slap in the face ya get from biting into a fresh clove!

http://blog.cherylsdelights.com/2012/10/medicinal-pickled-garlic/

Everybody has heard of cider, most everybody knows that cider is made from apples.

Not entirely true. Cider can be made from any such fruit, but principally and famously apples.

But there is another fruit used in making ‘cider’, pears; but it’s not called cider, rather it is perry. Perry has been made for centuries from fermented pears, much in the same traditional manner as cider in England; or more specifically in Gloucestershire, Herefordshire and Worcestershire, and in Monmouthshire, Wales. Also in the north of France.

Perry is certainly not a new drink, Pliny made reference to it. Making Poiré in France became common after the collapse of the Roman Empire, and was taken to England with the Norman conquest.

More recently products like ‘Pear Cider’ have appeared, it is generally considered that these are pear flavoured ciders rather than perry which is made from pears.

“CAMRA defines perry and pear cider as quite different drinks, stating that “pear cider” as made by the large industrial cidermakers is merely a pear-flavoured drink, or more specifically a cider-style drink flavoured with pear concentrate, whereas “perry” should be made by traditional methods from perry pears only.” – Wikipedia

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Cider: ANTHEM ORGANIC TRADITIONALLY FERMENTED CIDER

Maker: Anthem Cider

(Anthem is crafted by the makers of Wandering Aengus)

Origin: Salem, Oregon

website: anthemcider.com

ABV: 5.5 %  Bottle: 22 oz., crown cap

Makers Style Notes: Anthem Cider – offers the tart acidity of the apple’s natural malic acid with a clean fruit forward finish. Anthem Cider is the foundation for all the Anthems. Semi-Dry. Medium Tart. 5.0% to 6.5% ABV.

Fruit: Apple. Washington and Oregon.

Makers Fruit Notes: Anthem Traditionally Fermented Cider, is brewed with Honey Crisp, Gala, Granny Smith and Golden Delicious apples. 90% Organic. Anthem uses only whole apples, pressed and fermented.

A Few Cider Makers Notes:

The first batch of Anthem Cider was kegged March 10, 2010 on the belief that we at Wandering Aengus Ciderworks can make a great draft cider without compromise.

So what is a great draft cider without compromise? Basically, it is a cider made the way people expect a cider to be made; starting with actual apples, pressing them, and fermenting the fresh juice only days after.

Since the character of apples vary widely between varieties, harvests, terroir, and keeping, our cidermaking is geared to accent those differences, not hide them. We hope you and your palate learn to appreciate and savor the diversity

Read more about Anthem’s goals here.

Our Tasting Notes: May 10, 2013.

In The Glass: Clear, light, bright, brassy gold. Itty-bitty bubbles.

Aroma & Taste: Dessert apples, cotton candy, licorice, apple peel tannins, damp bark and wet wood. A bit of vanilla,  particularly on last sip. Empty glass reverberates notes of sweet and wood. Light body, balanced leaning toward bitter/tannin axis, medium acidity, short to medium finish, no real aftertaste, slight warming effect on tip of tongue.

Taste Scale: From 0 Low – 9 High: ANTHEM Cider gets: Bitter 6,  Sour 4.5, Sweet 3, Salty 1, Umami 1.

Our Pairings - The Tasting Lab: Tried with chorizo sausage and garlicy kale. Nice and chewy with the fiery spice of the chorizo and the bite of the garlic and bitter greens. (As noted in several past reviews – we think cider is a great mate to bitter greens).

Overall Impressions: Very accessible complexity. Cleverly comes on tarted up like a mass market cider, then delivers something quite different. Instead of the saccharine flavors the initial aromas might suggest,  Anthem is surprisingly more complex, with incontestable tannins, distinct bitter notes, and only hints of sweet, sweet apple. Anthem is definitely a gateway cider.  

Reviewers Note: ANTHEM Cider possesses a unique damp orchard  aroma. Hints of a distinctly Northwest ‘sous bois‘ or at least a Wandering Aengus/Anthem cidermakers ‘sous bois’. More on this in our review of Wandering Aengus’ Wanderlust, coming up.

http://www.youtube.com/watch?v=qn5v0SGk_u4&feature=youtu.be

(Image courtesy Captain Grooviss)

Hard cider sales are showing remarkable growth in the U.S. market as new brands inject dynamism into the category. Eagerly tapping into the trend, brewers including Boston Beer Co., MillerCoors, Anheuser-Busch InBev and others have all jumped into the cider pool.

The U.S. market’s top 10 cider brands increased by 62.6% to 9.58 million 2.25-gallon case depletions in 2012, according to Impact Databank. Most major brands, particularly domestic entrants, showed double-digit increases, including category leader Woodchuck, which grew 25% to 2.53 million 2.25-gallon cases.

Boston Beer Co. launched its Angry Orchard brand in 2011, and it did just 40,000 cases in that year. But last year it gained national distribution and grew to within striking distance of Woodchuck, hitting 2.2 million cases.

In February 2012, MillerCoors’ Tenth and Blake craft-import unit purchased Crispin Cider Company of Minneapolis. Crispin, which was launched in 2008, quickly gained a presence beyond its regional base once MillerCoors took over. Last year, brand volume more than doubled to 714,000 cases.

Read on …

Display panels with various cider brands in Tesco Express

It’s no surprise that the big boys are diving into the cider market. Sales are up massively with 60% of consumers now drinking cider, an increase of 47% since 2011. A measure of the importance of the cider category is the level of marketing investment behind these launches. From Sommersby poking fun at Apple to billboards from Carling, the big players are gambling heavily on grabbing a large slice of this lucrative market.

Billboard ads for Carling’s new cider and Thatchers.

Is this fondness for cider from the big lager brewers good or bad for consumers? As consumers seek out new drinking experiences they’ve been moving away from the standard beers and ciders into a plethora of craft and artisan brewery products. Beer fans in particular are enjoying the fruits of a renaissance in craft brewing with a huge choice of products driven by canny, digitally led marketing and social media. Advocacy is key here. In the beer category it’s a trend the big brands are hoping to emulate with their own premium/craft offerings.

So can Molson Coors, Carlsberg and Inbev benefit from these trends and gain market share, customer loyalty and profitability? On the one hand their entry into cider is good. It raises awareness of the category and will drive more drinkers to try cider for the first time. This in turn should benefit the smaller brands as cider converts seek out alternative products.

Of course their success depends on the quality of the ciders themselves. Early reviews on the blogsphere haven’t been overly positive of any of these. We couldn’t consider the issue without getting our resident cider aficionado to put Carling, Carlsberg and Stella’s offerings to a taste test. Sarah’s review will follow in a separate post.

To grow the overall market, Carling et al need to deliver a quality product that drinkers enjoy. If the product quality isn’t there, then not only is the massive investment wasted it could actually steer drinkers away from the category. The biggest risk is that they simply become fodder in the ongoing price discounting we see in supermarkets. Average quality products sold cheaply will sell and sell well. They won’t drive a long-term renaissance in cider though and may hinder, rather than help, the brilliant efforts of the smaller independent producers.

Soho-based advertising agency, The Red Brick Road had only a few hours for us to draw a series of key frames for the commercial. We handed the brief to artist Gary, who used a loose line style to illustrate each scene.

via Magners: Now is a Good Time | THREEblindmice.

Apple cider vinegar is used to treat various health issues, including psoriasis. It makes sense because as a treatment, it can be used to treat a condition from the inside out. Psoriasis is considered to be a chronic condition that occurs when the body’s skin cells build up, maturing at a very rapid rate.

1.    Vinegar Bath

o       A vinegar bath can be very effective in calming the effects of psoriasis. To prepare a vinegar bath, begin filling the bathtub with warm water. Some people prefer the water be very warm, whereas others prefer it only to be lukewarm. Allow the tub to fill approximately one inch of the way full and add ½ of a cup of apple cider vinegar to the water as it continues to fill up. A few drops of a favorite essential oil (chamomile or lavender are popular choices) can also be added at this point in time for an extra aromatherapy benefit. Soak in the tub for 10 to 15 minutes, keeping in mind that a cooler bath may help relieve itching that is commonly associated with psoriasis.

Relieve Itchy Skin

       Itchy skin is a common problem for many people who have been diagnosed with psoriasis. Fill a spray bottle with two to three tablespoons of apple cider vinegar and water. Lightly mist all areas that are affected with psoriasis. This produces somewhat of a cooling sensation and helps to relieve symptoms commonly associated with psoriasis. Toenails and fingernails that are affected by psoriasis can also be soaked in vinegar water to help relieve symptoms.

Drink Vinegar Water

           Vinegar water is an old remedy good for many things, including treating psoriasis from the inside out. Mix one to two teaspoons of apple cider vinegar with 16 ounces of fresh water and drink throughout the day. Most people should be drinking at least 64 ounces of water a day. This can be vinegar water, if need be, otherwise make sure to drink at least two 16-ounce glasses of vinegar water a day. Mixing equal parts of honey and vinegar together will produce a product called honegar. Some people swallow one to two tablespoons of honegar straight as an old folk remedy to treat psoriasis. You can also add one tablespoon of honegar to a glass of warm water, mix well and drink this way.

Apple Cider Vinegar and Honey for Severe Bronchitis

2 Tablespoons organic  Raw “Mother” apple cider vinegar and honey in a cup of hot water

Read more: Will Vinegar Cure Psoriasis? | eHow.com http://www.ehow.com/way_5623210_vinegar-cure-psoriasis_.html#ixzz255Rj7oNg